Patates SalatasÄ± (Turkish Potato Salad)

This is how we make patates salatasÄ±:

Peel 2 medium-to-large potatoes and chop them into bite-sized chunks. (We were using baby new potatoes so I just scrubbed them and cut the bigger ones in half.)

Boil the potatoes in a pan for about 15 minutes and then test one of them. If they're on the cusp of going soft, take them from the heat and drain. Don't wait till the potatoes go completely soft because they continue to soften as they cool and you'll end up with mush.

As your potatoes are cooling, you can prepare the rest of the salad and the dressing.Cut an onion in half and slice it thinly so that you have half-moons. (You can use spring onion instead, if you like.)

Chop a handful of parsley and dill, mixed. Only use a little dill as it can be overpowering.Add the potatoes, onions and herbs to a large serving bowl and gently mix them all together.

For the potato salad dressing:

Squeeze the juice of half a lemon into a jar. (Use a full lemon if they're not very juicy.)Add a few glugs of olive oil, a pinch of salt and freshly ground black pepper.

Sprinkle some chilli flakes into the jar. (Well, you didn't think we would miss out the chillies did you?)